This recipe is pretty simple to make but does require some slicing and dicing time. The rice noodles also require a 30 minute soak in warm water. As for the chicken, I’m using certified humane chicken by Blue Goose Pure Foods.
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Disclaimer: I am not sponsored by any companies listed in this post.
VEGETABLE CHICKEN VERMICELLI RECIPE
SERVES 3-4 PEOPLE | PREP TIME 30 MINS | COOK TIME 15 MINS
- 250 g of vermicelli rice noodles (dry version)
- 4 organic celery stalks, sliced into matchstick
- 1 organic carrot, peeled into thin pieces
- 3 stalks of green onion, sliced into matchsticks
- 1 organic red bell pepper, sliced
- 3 garlic cloves, sliced
- 3 boneless skinless chicken thighs, sliced
- 2 tsp of corn starch
- 4 tbsp of avocado oil for frying
- 1 tbsp of cane sugar
- 4 tbsp of water
- 4 tbsp of organic light soy sauce
- Prepare your ingredients as listed above.
- Before frying, pre-soak vermicelli noodles in a large bowl filled with warm water for 30 minutes until soft but not soggy. Meanwhile, in a medium size bowl mix the chicken with corn starch to tenderize the meat. In small bowl, combine soy sauce, cane sugar and water stirring until sugar is dissolved.
- In a wok set on high heat, add your avocado oil and garlic cloves. Slow fry garlic until fragrant. Next add in sliced vegetables and fry until soft, about 3-5 minutes. Remove from pan and set aside.
- Lower heat to medium. Add the chicken slices and green onions into your wok. Fry chicken until about halfway cooked. Lightly season with salt. Remove from wok and set aside.
- Add fried vegetables back into the wok, followed by the chicken with green onions and vermicelli. Mix altogether. Then pour the noodle sauce over the noodles and mix until noodles are evenly coated in sauce. Serve and enjoy!
Cook’s Note: If the noodles are too difficult to move in your wok, use a pair of clean scissors to snip them into smaller pieces for easier frying.